Pumpkin and blue cheese risotto | Women's Weekly Food
Don’t overcook your risotto – the grains should be al dente when served.
Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, finely chopped
- 1 cup risotto rice
- 1 litre hot vegetable stock
- 500 gram peeled pumpkin, diced into small cubes
- 1/2 cup cream
- 50 gram creamy blue cheese, plus extra for crumbling
- baby spinach leaves, plus toasted pine nuts to serve
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